How to make Bangda Teekha Masala - Seafood lovers’ delight – mackerels cooked in a spicy and flavourful masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mackerels (बांगड़ा मछली), Salt (नमक)

Cuisine : Indian

Course : Main Course Seafood

Bangda Teekha Masala Recipe Card

Bangda Teekha Masala

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Bangda Teekha Masala checkout Bangda Udadmethi, Bangda Udadmethi, Bangdyache Humman, Talela Bangda . You can also find more Main Course Seafood recipes like Herb Crusted Salmon with Ginger, Steamed Tandoori Pomfret, Nandu Melagu Kozhambu, Palak with prawns.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bangda Teekha Masala Recipe

  • Mackerels halved 4 medium

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Lemon juice 2 teaspoons

  • Triphal 8-10

  • Scraped coconut 1 1/2 cups

  • Red chillies seeded 8-10

  • Tamarind pulp 1 tablespoon

  • Coconut oil 3 tablespoons

  • Garlic cloves unpeeled 10-15


Step 1

Apply salt, turmeric powder and lemon juice to the mackerel pieces and set aside to marinate for 10-15 minutes.

Step 2

Meanwhile grind the triphal with ¼ cup water. Strain and discard the residue.

Step 3

Grind together coconut, red chillies and triphal water to a fine paste. If using tamarind pulp, add that to the masala and grind till well blended.

Step 4

Heat 2 tbsps coconut oil in a non-stick pan. Crush the garlic cloves slightly and add to the pan and sauté till golden.

Step 5

Add the ground masala and sauté for 2-3 minutes. If using kokum petals, then do not add tamarind pulp while grinding the masala. Add the kokum petals now and mix well. Add 2 cups water and mix well. Let the mixture simmer for 3-4 minutes.

Step 6

Add mackerel pieces and mix well. Adjust salt. Cover and cook till the fish is done.

Step 7

Drizzle the remaining coconut oil on top, and cover immediately to trap the flavours.

Step 8

Serve hot with hot steamed rice.